Directions

Cook the rice till soft.

In a kadai, put one teaspoon oil and roast Bengal gram dhal, urad dhal, red chillies, black pepper and asafetida. Now add the curry leaves and coconut and fry for a while on low flame. Let it cool. Then Grind this to a powder.

In a kadai put the remaining oil and when it is hot add the mustard seeds. When it pops up, add cashew nuts and curry leaves and then add the cooked rice. Keep the flame low. Add curry leaves powder along with salt to the rice and mix well.

Tips:

You can avoid coconut if you do not want. But adding coconut will improve the taste and reduce hotness. Instead of oil, you can use ghee also.

Thank you very much as i am trying cooking with your recipe ideas…I tried Pachapayiru kulambhu which worked out fine to my family..curry leaf rice came out superb today….ThanQ Kamala..Aft 13 years of my marriage, i am cooking with ur tips as it is very simple and easier to make…

First time i visited your blog. I thought curry leaves rice will be bitter in taste but it came out very well and nice aroma. As a beginner to Cooking I tried exact measurements as u mentioned so it turned out very well.
Thanks mam for sharing this recipe